Original Post: https://www.evolvingtable.com/?p=4070
Caprese Stuffed Baked Potato Skins
Caprese Stuffed Baked Potato Skins are stuffed with mozzarella, basil, and tomatoes then drizzled with balsamic for the perfect party snack or appetizer!
Servings: 10 servings
Ingredients
- 10 small new potatoes
- ¼ c Greek yogurt
- 3 tbsp butter melted
- ½ tsp salt
- ¼ tsp pepper
- 1 c cherry tomatoes cut into quarters
- ¼ c fresh basil finely chopped
- 1 ¼ c mozzarella divided
- Balsamic Vinegar
Instructions
- Preheat oven to 375 degrees.
- Pierce potatoes 4-5 times with a fork. Coat potatoes with olive oil and wrap individually with aluminum foil.
- Place potatoes on a baking sheet and bake for 40-45 minutes or until potatoes are soft to the touch.
- Open aluminum foil and let potatoes sit at room temperature for 10 minutes before proceeding.
- Cut each new potato in half. Using a melon ball scoop or slightly sharp spoon, scoop out the inside flesh, leaving about ½ - inch of skin and flesh surrounding the center.*
- Place scooped flesh in a large bowl. Once all potatoes have been prepared, mash the flesh until there are no large clumps of potato. Add yogurt, butter, salt and pepper. Mix to combine.
- Add cherry tomatoes, basil, and ¾ c. mozzarella. Stir until just combined.
- Fill each potato skin with equal amounts of the caprese filling. Top each potato skin with a sprinkle of mozzarella.
- Return potato skins to the oven and bake for another 15 minutes. Turn heat to High broil and broil for 2-3 minutes.
- Serve caprese potato skins with aged balsamic vinegar and additional basil, if desired, and enjoy!
Notes
*New potatoes' skin will want to peel off so be very careful on this step!
Nutrition
Calories: 136kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 242mg | Potassium: 365mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 18.3mg | Calcium: 89mg | Iron: 0.8mg